Pumpkin Chess Pie

1 9” Pillsbury Pie Crust
2 c. granulated sugar
2 T. all-purpose flour, plus more for work surface
1 t. pumpkin pie spice, plus more for sprinkling (see recipe below)
¼ t. kosher salt
3 large eggs, lightly beaten
⅔ c. milk
¼ c. unsalted butter, melted
½ t. grated lemon zest plus 1 T. fresh juice
1 t. vanilla extract
2 c. pumpkin, a fresh pie pumpkin OR 1 c. canned pumpkin
Cool Whip OR Whipped cream for topping, if desired

Preheat oven to 350°F. Roll out Pie Dough on a lightly floured work surface into a 12-inch round. Place in an ungreased 9-inch pie plate, pressing dough into bottom and sides of pie plate. Fold excess dough under edges, and crimp as desired. Freeze until ready to use.
Whisk together sugar, flour, pumpkin pie spice, and salt in a large bowl until combined. Add eggs, milk, butter, lemon zest, lemon juice, and vanilla, whisking until smooth and combined. Stir in pumpkin.
Pour egg mixture into prepared piecrust.
Bake in preheated oven until center is set and barely jiggles, 50 to 55 minutes. Let cool completely on a wire rack, about 2 hours. Serve with cool whip OR whipped cream, and sprinkle with additional pumpkin pie spice.

Pumpkin Pie Spice

3 T. Ground cinnamon, 1 T. Saigon Cinnamon and 2 T. Regular Cinnamon
2t. Ground Ginger
2 t. ground Nutmeg
1 t. ground Allspice
1 t. ground Cloves

Add all ingredients to a mixing bowl and whisk until well combined.
Store in airtight container until ready to use.